DG of Quinoa? Qui, moi?

(apologies for the lame title)

As I have finally driven Chris away,* I now get to make vegematarian meals more often for the Hufflings.

My latest oeuvre** was -- and really, the name is inspiring by itself -- Curried Carrot Apple Zu-quinoa (Zucchinoa?) Soup.

Ingredients:

1 tbs butter
1 onion, diced
3 carrots, diced
1 apple, diced
1/2 a ridiculously massive zucchini, diced
not enough curry powder
3/4 c quinoa
3 c homemade turkey broth (it was in my freezer)
salt and pepper, not quite to taste
goldfish crackers (to add salt/flavour)

Saute all the veggies in the butter, add the curry powder (but use more than I did... I'd recommend at least 2 tsp or 1 Tbs), add the quinoa and broth, let it simmer for... I don't know... a while... and add salt and pepper.

It was fairly bland, but I was coasting on the healthiness of it, and the goldfish really brought it to life... as long as you had a goldfish in every bite.  The next day, however, it had thickened up considerably (the quinoa was looking squiddier than the night before), and the flavours had improved.  It had redeemed itself enough to make me want to try it again, but with the following adjustments:

- 2 apples
- more curry powder and 1 Tbs lemon juice, added to just the onions before adding the rest of the veggies
- using a more flavourful broth, as the turkey was pretty bland (possibly even -- gasp! -- bouillon cubes)

I'm making it again this week, so we'll see how it goes.

Tonight, however, my esteemed colleague Chef Ailsa Encraque helped me make deeeelicious Creamy Green Spaghetti.  She picked lots of fresh basil from our garden yesterday, peeled 2 cloves of garlic, poured in some parmesan, some toasted pine nuts (I did the toasting, of course), and some olive oil,  cracked in a bunch of pepper, and then whirred them around in our little handy blender.  Today, she chose whole wheat spaghetti noodles at the store, and I boiled it up, added (the shame!) 1/2 a packet of white cheddar cheese sauce mix, some milk and butter, and stirred in half of the pesto.  I sprinkled on the extra pine nuts and served it to the critics.

Vaughn took one bite and actually shouted, "I LOVE IT!"   He is insisting that we make it again for Chris when he comes home next.  Awww.  "Ailsa, it's really good," he repeated.  What a good big brother!  Tamsin liked it too, as indicated by her kicky feet and eyes keenly watching the fork's trip back and forth between her bowl and her mouth.

And now, for a whole weekend with no lunches to make.  And peanut butter at every meal!  Huzzah!


* Literally.  I drove him to Toronto.  Ok, it's only for 10 months.  With many, many weekend visits.  But still.

** note to self:  look up "oeuvre" and make sure it means "extremely mediocre dish, lacking in flavour"